In a large pan of boiling water par boil the cauliflower for about 4 minutes or until tender.

Remove from boiling water and let cool slightly.

In another stock pot heat the broth until boiling, add the potatoes, reduce to a simmer, cover and cook for at lest 15 minute or until the potatoes are soft.

In a skillet heat the olive oil and saute the onion and garlic for about 3 minutes or until lightly golden.

Then toss in the cauliflower.

Cook, stirring and break up the cauliflower slightly, for about 5 minutes.

Add the cauliflower mixture to the simmering soup and then add the paprika, cayenne and pepper.

Cook for about 5 minutes then remove from heat and let cool.

Heat through, garnish with parsley and serve.

This soup can be made up to a week in advance.

When you puree the soup you get a creamy consistency without having to add milk or cream